The comments associated with it indicate that it has very little spread which is great. I really would like a recipe where I can still have pretty sharp edges on my cut out cookies. But there are comments about the recipe being bland and such. I don't mind it not being overly sweet as I usually will ice with a royal icing.

My go-to recipe is below which has a great flavour but I find that it does spread somewhat. The recipe bakes at 400F but I found recently when baking some Halloween cookies that if I baked them at 375F on convection the spreading was minimized but still not sharp edges. Perhaps I'm looking for the proverbial basket of gold under the rainbow and it's impossible to get straight edges. LOL.

I recall in another post reading that if I reduce the baking powder in the recipe I use, that would reduce the spread. I haven't tried that as yet. My recipe, which makes a fair bit of dough, uses 2 tsp of baking powder. I think TexasSugar had mentioned it.